Updated: Mar 20, 2019
My husband and I have been on a health journey since the beginning of the new year. We started with purchasing a Peloton Bike, which is awesome btw! Then we kept hearing people talking about going "Keto", so we decided to do a bit of research. Which means my husband sends me a bunch of articles to read, buys a Keto recipe magazine while I do all of the actual research...lol. This carb-o-holic has found out that it is a full time commitment to come up with alternative choices for side dishes that I would normally just make some pasta. I have to say that we haven't jumped straight in without a net so far but have been substituting our normals carbs for healthier choices.
I have gotten a few requests for the meal that I made last night, so without further ado and more writing.... here is the recipe. Bon Appetite!
3 chicken breasts
1 tbsp olive oil
13 cloves garlic , minced
1/2 cup shallots, finely diced
1 cup white wine
Tuscan Chicken Cream Sauce
½ cup sun dried tomatoes , chopped
2 cups baby spinach
1 cup heavy cream
1 tsp ground black pepper
1 tsp dijon mustard
Season the chicken on both sides with a little salt and let it sit
Add the olive oil to a large non stick pan, over a medium heat
Cook the chicken for about 12-15 minutes depending on the thickness of your chicken breasts, keep it on a medium-low heat so it does not burn
Turn the chicken and continue cooking over a medium-low heat for a further 10-12 minutes or until fully cooked, then remove from the pan
Add the shallots and garlic to the same pan and cook until translucent over a medium low heat for three to five minutes
Add the white wine and reduce it down to about 1/2 cup, should take 2-3 minutes
Add the chicken back the pan and coat in the sauce and reheat gently if needed.
Serve with cauliflower rice.